Wines for the Picking

September 08, 2016 in Category: Wine Insider

How does that saying go? You can pick your wine, and you can pick your friends, but you can’t pick your friends’ wine…? Something like that. As your friend (we're friends, right?) we have a hard time abiding by that old wine-friend-picking adage. Clearly, we already pick the wines we carry in our stores; and that picking is tantamount to us saying, “Here, friend… these are some wines we’ve chosen for you.” Still, we’re well aware that staring at the rows of bottles in any of our stores might arouse some anxiety, culminating in the moment you grasp the fact that you still have plenty more picking to do! Grape farmers can relate; September is picking season...

Trofie Colore Macaroni

May 04, 2016 in Category: What's New

Spring has sprung, and like the old show tune goes, everything’s is comin’ up pasta! Okay, we might have modified those lyrics just a tad—but can you blame us? Our latest addition to our pasta lineup makes us want to sing! Crafted in hues of rosy red, soft orange, sunny yellow, muted green, and neutral ivory, Trader Giotto’s Trofie Colore is not just autentico—it’s bellissimo. Per most accounts, modern trofie—a tight, spiral-shaped macaroni—originated in Northern Italy and is a staple of...

Roasted Potatoes with Peppers & Onions

April 29, 2016 in Category: What's New

Arguably one of the greatest smells coming out of the kitchen is the aroma of peppers and onions cooking together. Add some cubed potatoes and you’ve got a tasty trio just begging to be topped with poached eggs or mixed with cured meat. The one down side to this dish is the substantial labor involved, which includes chopping and sautéing peppers; and cutting, par-cooking, and browning the potatoes. Foreseeing our customers’ need for an easier way, we created a...

Wood Fired Naples Style Uncured Pepperoni Pizza

March 21, 2016 in Category: What's New

There’s Italian food, and there’s American food. And then, there’s Italian-American food. Our Wood Fired Naples Style Uncured Pepperoni Pizza best fits that last category. It’s a hybrid pie from two countries; a simple pizza combining the best ingredients we could find. The authentically Italian pizza crust is made for us near Bologna, Italy. Wheat-flour dough is allowed to rise naturally for 24 hours. Then, it’s hand-formed, Naples Style—thin in the middle, with...